Ingredients

Remoulade Sauce

• 1/3 cup Coles Brand mayonnaise
• 2 tablespoons creme fraiche or sour cream
• 1 tablespoon Dijon mustard
• 3 teaspoons chopped fresh parsley
• 2 teaspoons prepared horseradish or horseradish cream
• 2 spring onions, very finely chopped
• 1 tablespoon drained Coles Brand baby capers
• 1 clove garlic, minced
• 3/4 teaspoon fine lemon zest
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon paprika
• Tabasco sauce, to taste

Fritters

• 1/2 cup Coles Brand plain flour
• 2 teaspoons Coles Brand white sugar
• 1/2 teaspoon baking powder
• 1/8 teaspoon paprika
• 1/8 teaspoon sea salt
• 1/4 cup full cream milk
• 1 large Coles Brand free range egg
• 340g Antarctic crabmeat (from 680g crab legs)
• 2 tablespoons (about 3) finely chopped spring onions
• 2 tablespoons finely diced red capsicum
• 1/4 cup canola oil
• Lemon wedges, for serving

Method

• Step 1 To make the remoulade sauce: In a medium bowl, mix all the ingredients together to blend, adding enough Tabasco sauce to taste. Season with sea salt and freshly ground black pepper.
• Step 2 To make the fritters: In a small bowl, whisk the flour, sugar, baking powder, paprika, and sea salt to blend. In a large bowl, whisk the milk and egg to blend. Stir in the flour mixture. Squeeze the crabmeat to exude the excess liquid. Fold the crabmeat, spring onions, and capsicum into the batter.
• Step 3 In a large heavy non-stick frying pan, heat 2 tablespoons of the oil over medium heat. Using about 1 tablespoon of the crab batter for each fritter, spoon the batter into the pan and cook the fritters for about 2 minutes per side, or until golden brown.
• Step 4 To serve: Arrange hot fritters on a platter, top with some sauce, and serve immediately with lemon wedges and extra sauce in a bowl.